Baking and pastry competition update

Please take note of the following information.

-Pate a choux will be baked in a 375 degree convection oven, NOT in a deck oven at 400 degrees. 

-Contestants will make a half batch of baguettes due to space constraints.

-Due to cakes (for decorating) being thicker than what was expected, contestants will need to split their cake in half, instead of using two rounds. 

Please reach out with questions. 
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[email protected]
[email protected]